Kalo Raspberry Pops500

Raspberry Pops


  • 2 cups fresh or frozen raspberries
  • 1 cup Kalo Raspberry Yoghurt


  1. Blend the raspberries with a 1/4 cup water until they form a smooth syrup.

  2. In an ice block mould, add a few teaspoons Kalo Raspberry until you fill a quarter of the mould. Add your ice block sticks in the middle and pop into the freezer for 30 minutes.

  3. Add a layer of the raspberry syrup up to the half mark and freeze for another 30 minutes. 

  4. Repeat with another yoghurt and raspberry layer until your moulds are full. Freeze for 2 hours or overnight until all layers are solid.

Products used in this recipe